Sriracha Ranch Dressing
Sriracha ranch takes classic creamy ranch and turns up the heat. It’s cool, tangy, and herby, with a punch of chili-garlic flavor from Sriracha. Keep it on the mild side or go all-in for a fiery dip. Ready in minutes and makes everything from fries to chicken wraps taste way better.
If you love this Sriracha Ranch Dressing, try our other sauce recipes, like Truffle Mayo and Honey Mustard (coming soon).
Why Jacqueline Loves This Sriracha Ranch Dressing Recipe
- Uses simple pantry spices
- Heat level is totally adjustable
- Works as a dip, dressing, or spread
- Keeps in the fridge for easy meals all week
Ingredients
Haven’t made ranch dressing before? Learn more about the ingredients and substitution ideas for this Sriracha Ranch Dressing recipe. See the recipe card for exact amounts.
- Mayonnaise – The base of the ranch, giving a rich and creamy texture. Regular mayo works best, but you can use light mayo if you want it less heavy.
- Plain Greek yogurt – Adds tanginess and a bit of protein. Sour cream works as a swap if that’s what you have. I use a mix of mayo and yogurt for the best flavor and mouthfeel. Mayo is very rich and silky, and the yogurt brings a bit of tanginess.
- Milk – Thins the dressing to your preferred consistency. Use 2-4 tablespoons, adding more for a pourable salad dressing. Any milk works, even plant-based.
- Lemon juice – Brightens up the flavors and adds a little acidity. Bottled is fine.
- Dried parsley – A key ranch herb. If you have fresh parsley, use about triple the amount.
- Dried dill – Gives ranch its signature tangy-herby flavor. Fresh dill can be used instead (again, triple the amount).
- Dried chives – Brings a mild onion flavor without overpowering. Fresh chives work too, just use more.
- Garlic powder + onion powder – Adds savory depth.
- Sea salt – Enhances all the flavors. Adjust to taste.
- Black pepper – We like freshly cracked pepper. Use what you have.
- Sriracha – Brings chili heat and a hint of sweetness. Start with 2 tablespoons for mild, 3 for medium heat, and more if you like it spicy.
Another Technique to Try
For extra smoky depth, try adding a bit of chipotle hot sauce or a spoonful of adobo sauce from canned chipotles.
How to Make Sriracha Ranch Dressing
Add the mayonnaise, Greek yogurt, milk, lemon juice, parsley, dill, chives, garlic powder, onion powder, salt, pepper, and Sriracha to a bowl.
Stir until smooth and fully combined.
Taste and adjust. Add more milk for a thinner dressing, more Sriracha for extra heat, or a pinch more salt if needed.
Serve right away or refrigerate for at least 30 minutes to let the flavors blend.
Jacqueline’s Recipe Tips
- Control the heat – Always start with less Sriracha and add more after tasting.
- Make it richer – Replace the milk with buttermilk for a creamier, tangier ranch.
- Fresh herbs – If you have fresh dill, parsley, and chives, they’ll give a brighter flavor than dried.
- Blend it – Use an immersion blender for a smoother texture.
Kitchen Tools to Make it Easier
- An immersion blender makes mixing quick and gives you a perfectly smooth dressing.
Serving Suggestions
Drizzle over salads, use as a dip for chicken tenders or French fries, or spread on wraps and sandwiches.
How to Store Leftover Sriracha Ranch Dressing
Store in an airtight container in the fridge for up to 5 days. Stir before serving.
FAQ
Yes. Swap the Greek yogurt and milk for dairy-free versions.
Sriracha hot sauce adds heat to this ranch dressing. If you tolerate heat well, like I do, you won’t find this very spicy. Add more or less Sriracha to your taste.
Yes. Use about three times the amount of fresh herbs compared to dried.
More Recipes
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Sriracha Ranch Dressing
Ingredients
Method
- In a medium bowl, combine the mayonnaise, Greek yogurt, milk, lemon juice, parsley, dill, chives, garlic powder, onion powder, salt, pepper, and Sriracha.
- Whisk until smooth, and the herbs aren’t just hanging out in clumps.
- Taste and adjust. Add more milk if you want it pourable, more Sriracha if you like a good sweat, or a pinch more salt if it feels flat.
- Serve right away or chill for 30 minutes so the flavors can get to know each other.
